Hummus

Middle Eastern dip that's easy to make

Don’t go and buy processed hummus, you can make it quicker than you buy it. It’s so simple and cheaper. It’s made with mashed chickpeas, garlic, tahini, lemon juice and olive oil. If you want more nutrients and save even more money, buy chickpeas, dry in packets and soak them overnight. Whichever way you chose, you’ll love Hummus as a dip or a spread.

Ingredients

1½ cups dried Chickpeas or (2 cans approx 3 cups)

1½ lemons

2 garlic cloves

3 tbsp tahini

salt

3 tbsp Greek yogurt

1 tsp cayenne pepper

½ tsp smoked paprika

approx ½ cup extra virgin olive oil

Parsley leaves (optional)

Steps

Step 1

If using dried chickpeas, you will need to soak them overnight. Empty 1½ cups of chickpeas in a container, fill two or three inches above surface and refrigerate overnight.

Step 2

The next day, drain the liquid, place chickpeas in a pot, cover with water over medium heat and bring to a gentle simmer. Turn heat to low once simmering and cook for 90 minutes.

Step 3

Once cooked, drain the water and refresh the chickpeas until cold.

Step 4

To make the hummus, use either cooked chickpeas or chickpeas in a can. If using cans, drain the liquid first. Add either chickpeas to a food processor along with the squeeze of 1½ lemons, tahini, garlic, cayenne pepper, Greek yogurt and most of the olive oil (keep a little drizzle for end). Blitz in food processor for approx one minute. You want a fine and fluffy mix.

Step 5

Spoon onto a serving plate, drizzle with olive oil and sprinkle smoked paprika. Scatter a few cooked chickpeas for garnish and a leaf of parsley.